Recipe

Ingredients: (serves 8-10 as a starter, 4-6 as a main course)

  • 1 young chicken (about 1.25kg / 2lb 12oz)

  • 1 tbsp salt

  • 300ml / ½ pint rice wine

  • 50ml / 2fl oz whisky, brandy or rum

 

  • 4-5 slices peeled fresh ginger root

  • 3-4 spring onions, cut into short sections

  • Fresh coriander leaves

 

 

 

ming ai_british_chinese_food_culture_2011_p_poultry_042

drunken chicken

 

Recipe Provider

mr deh ta hsiung

Mr Deh-ta Hsiung

Method:

  • Clean the chicken and blanch in boiling water for 8-10 minutes. Remove and rinse in cold water. Drain.

  • Chop the chicken into small bite-size pieces, and arrange them neatly, skin side down, in a heat-proof bowl.

  • Mix 2 tsps salt with the wine, brandy, ginger and spring onions. Pour over the chicken. Cover the bowl with foil and steam for 1 hour.

  • To serve: pour off (and reserve) the liquid from the bowl and discard the ginger and spring onions. Invert the chicken pieces onto a round dish. Boil about half of the juice in which the chicken has been cooked with the remaining salt, then pour it over the chicken. Serve hot.

 

Special Touches:

  • This recipe from Beijing is one of several versions of this very popular dish. Because no liquid other than alcohol is used, the aroma when the dish is brought to the table is quite intoxicating. The chicken should be extremely tender and succulent.

 

 

菜譜

原料:(头盘八至十人份,主菜四至六人份)

  • 嫩雞 1隻(重約 1.25 公斤 / 2 磅 12 安士)

  • 鹽 1 湯匙

  • 黃酒 300 毫升 / ½ 品脱

 

  • 威士忌、白蘭地或朗姆酒 50 毫升 / 2 液量安士

  • 去皮薑片 4 – 5 片

  • 蔥 3 – 4 棵切段

  • 新鮮芫荽葉

 

 

 

ming ai_british_chinese_food_culture_2011_p_poultry_042

drunken chicken

 

菜譜提供者

mr deh ta hsiung

熊德達先生

做法:

  • 將雞清洗乾淨後,用開水汆燙 8 – 10 分鐘,撈起以冷水沖洗,瀝乾。

  • 雞切成小塊後,整齊擺放在大碗中。注意雞皮向下。

  • 將黃酒、白蘭地(或威士忌、朗姆酒)、薑片、蔥段加 2 茶匙鹽攪拌均勻後,澆到擺好的雞塊上。用錫紙蓋住碗口,蒸 1 小時。

  • 上桌:將碗中汁液倒到湯鍋裏備用。棄去姜片和蔥段,雞塊倒扣在圓碟上。取一半汁液煮沸,加入剩餘的鹽,攪拌至食鹽溶化後澆到雞塊上。趁熱享用。

 

特殊風味:

  • 這是一道廣受歡迎的菜式。由於在其烹飪過程之中,酒是唯一使用的液體,烹製好的菜肴散發出醉人香氣,而且雞肉嫩滑多汁。醉雞的製作方法有不同版本,這裏介紹的菜譜源自北京。